Greek Lakror me Kungull
Using one of summer's most delicious vegetables, this crust-less pie has a sweet taste of summer while being a quick, easy and cheap summer squash pie recipe. A delicious alternative to courgettes! In Albania the family name for pumpkin is 'Kungull' and therefore a lot of recipes mention whether to use a big or small pumpkin — butternut squash / pumpkins vs summer squash / courgettes for example.
Ingredients
| 2 | Grated Summer Squash | |
| 2 | Eggs | |
| 300 g | Flour | |
| 3 Tbsp | 45 ml | Sugar |
| 1/4 Tsp | 1.3 ml | Baking Soda |
| — | Olive Oil |
Instructions
Notes: While preparing the summer squash for this recipe, I recommend that you slice it in half on the vertical and then use a spoon to scoop out the middle ensuring that you discard the seeds. It can be quite tough so ensure you give yourself a good 20 minutes if it is your first time. You can get the best results if you use the squash within a few days of when it was harvested. The filling of the pie is baked into a sweet batter which gives it a cake-like texture without a crust. When sliced it is mess free, can be eaten hot or cold and goes well with a traditional Albanian lunch of white cheese, salad and melons. If you prefer to use courgettes (zucchini) then I recommend a courgette pie!
PREPARATION
- In a mixing bowl mix together the summer squash, sugar, eggs and baking soda. Add the flour and continue to mix; you are looking for a thick sticky mixture. Add a bit more flour if the mixture is still thin and slightly runny.
- In a large round baking tray (about 2 inches deep) rub some olive oil over the base and edges.
- Scoop the mixture onto the tray and spread out evenly, then pour a small amount of olive oil onto your hand and rub it in circles gently over the top of the mixture. This should flatten it and leave it with a slightly shiny glossing.
COOKING 4. Bake in the oven for 40 minutes on 180 degrees – the top should be a golden brown once cooked.
SERVING 5. Leave to cool before slicing into squares and serving.